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First Aired - 04/26/2013 02:00PM Download MP3 (Full Episode)
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This sweet and tangy dressing is perfect for spicy salads like our mix! You can freeze any leftover in ice cube trays and then transfer to Tupperware. Defrost at room temp.


¼ lb of mesculin mix
¼ lb of arugula or ruby streaks mustards
1 cucumber, thinly sliced


1 cup strawberries or raspberries, preferably frozen (If you are using fresh berries, reserve a few as garnish, then bag the remainder and freeze for 20 minutes).
1 cup olive oil
½ cup lemon juice
1 T honey (or more, to taste)
1 T chopped Mint
Salt to taste
1 t fresh ground pink peppercorns

Wash and dry the salad. Make sure the salad is good and dry, as oil-based salad dressing will not adhere to wet salad!

Place all ingredients for the dressing in a blender or food processor. Buzz on high for one minute.

Drizzle the salad greens with 2 T of the dressing at a time, tossing thoroughly as you add, until the leaves are coated but not soggy. Top with cucumber and drizzle slices with additional dressing. Serve immediately.

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First Aired - 02/18/2014 06:30PM Download MP3 (Full Episode)
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Would you sink so low as to use bottled salad dressing? Erica Wides hopes not. On a brand new Let's Get Real, Erica Wides looks into the foodiness factor of the salad dressings that so many Americans like to pour on their "salads" these days. Find out out why the kale craze gets Erica's approval but why grilled chicken breast should never ever be put in your salad. This program was sponsored by Cain Vineyard & Winery. Music by Four Lincolns.

"Why can't we as a species evolve beyond the consumption of just chicken breasts? They have other parts, you know?" [6:00]

-- Erica Wides on Let's Get Real

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First Aired - 01/26/2014 04:30PM Download MP3 (Full Episode)
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Darin Bresnitz packs the house on this week's edition of Snacky Tunes! First up is Lee Schrager of Food Network South Beach Wine & Food Festival, a food and wine festival with a long history in the beautiful city of Miami. Tune in to hear Lee discuss some of the new exercise and food-based events on the Food Network South Beach Wine & Food Festival roster! Find out how the fest will celebrate The Spotted Pig's anniversary, and find out what new events are sparking Lee's interest. Julia Sherman is the artist responsible for the amazing food blog Salad for President; tune in to hear why Julia's obsessed with 'the perfect bite', and hear how she defines a salad. Later, Williamsburg keyboard band Au Revoir Simone joins the studio to talk about their new album, Move In Spectrums. Hear about some of their interesting locations for salad preparation while on tour, and why they're all pretty obsessed with quality produce! Tune in to hear Au Revoir Simone live in the HRN Studios! Thanks to our sponsor, Rolling Press.

"I think we have some of the best culinary talent here in South Florida. It's a very diversified scene down here in South Beach." [9:30]

"Not everyone goes to a fashion show, but everyone eats." [13:15]

-- Lee Brian Schrager on Snacky Tunes

"Salads contains pieces of things that come together... in each post, I take a picture of 'the perfect bite.'" [24:45]

-- Julia Sherman on Snacky Tunes

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